Mini Crème Brûlée Cheesecakes (super easy recipe!)
These easy-to-make mini crème brûlée cheesecakes are rich, creamy, and sure to impress! Made with simple ingredients, these mini cheesecakes can be whipped up in no time and are guaranteed to steal the show at your next party or holiday gathering.
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In the world of being a hostess, I find there are few things better than fun, show-stopping desserts that not only impress your guests but are also incredibly easy to make.
These mini creme brûlée cheesecakes are my secret weapon for party planning—whether it’s a dinner party, a last-minute birthday gathering, or my turn to host Christmas or New Year’s again. I find these mini cheesecakes are the perfect way to celebrate any time of year.
And the best part? They’re actually super easy to make! You can prep and bake them right in a standard muffin tin; there is no water bath required. They can also be made a day ahead—just wait to add the sugar topping until you’re about ready to serve.
Fair warning: you will need some sort of kitchen torch to create the crème brûlée topping, but those are easy to find at most local stores. Try checking the camping/outdoor section for mini handheld torches—they’re perfect for the kitchen!
By combining two fun, delicious, and impressive desserts into rich and creamy single-serving mini cheesecakes that are sure to get your guests talking, it’s hard to go wrong with this easy and nearly foolproof recipe. Not to mention, they are perfect for all special occasions!
Mini Crème Brûlée Cheesecake Recipe
Ingredients
For the Crust:
- Finely crushed graham crackers (You can crush graham crackers in a food processor or place them in a freezer bag and crush with a rolling pin.)
- Unsalted butter, melted
- White sugar
- Sea salt
Cheesecake Filling:
- Cream cheese, softened
- White sugar
- Sour cream (you can also use full-fat Greek yogurt)
- Eggs
- Vanilla extract
- Heavy cream
For the Sugar Topping:
- White granulated sugar
How to Make Mini Crème Brûlée Cheesecakes
Preheat your oven to 325 degrees F (163°C). Line a 12-cup muffin tin with paper liners and set aside.
Next, prep the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Mix well. Pour the melted butter over the mixture and, using your hands, gently mix until the crumbs are fully coated and the mixture holds together when pressed.
Divide the crust evenly among the 12 muffin cups. Firmly press the crust down into the bottom of each cup using a measuring cup, small jar, or your hands. (I used a small mason jar.) Set aside.
Then make the filling. In a large bowl, combine the softened cream cheese, sour cream, and sugar. Beat with an electric mixer until smooth and creamy. Add the eggs, vanilla, and heavy cream, and beat until fully combined.
Spoon the cheesecake mixture into the muffin cups, doing your best to divide it evenly between all 12 cups.
Smooth the tops by gently jiggling the pan. Then bake for 18–20 minutes or until set. The centers should still be slightly jiggly but set.
Cool to room temperature, then transfer the muffin tin to the fridge and chill for 4–6 hours or overnight.
Once chilled, remove the paper liners and place the cheesecakes on a plate. Spoon about 1 teaspoon of sugar on top of each cheesecake. Then, using a kitchen torch, carefully caramelize the sugar until it turns golden brown and forms a crispy layer.
Serve immediately and enjoy!
Recipe Notes
Any leftover mini cheesecakes (with or without the topping) can be stored in an airtight container in the fridge for up to 5 days.
If you don’t have a kitchen blowtorch, you can find one similar to the one I use HERE! And please remember to be very careful using a blow torch of any kind!
Be Sure to Check Out These Homemade Cheesecake Recipes, Too!
Healthy no-bake cheesecake bars with cookie dough crust
Birthday Cake Cheesecake Recipe (with cake crust)
Chocolate Cheesecake Recipe | with Oreo crust
Mini Crème Brûlée Cheesecakes
Equipment
- kitchen torch
Ingredients
For the Crust:
- 2 cups Finely crushed graham crackers You can crush graham crackers in a food processor or place them in a freezer bag and crush with a rolling pin.
- 1/3 cup white sugar
- 1/2 cup unsalted butter melted
- 1 pinch sea salt
For Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup white sugar
- 2 tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
For the Sugar Topping:
- White granulated sugar
Instructions
- Preheat your oven to 325 degrees F (163°C). Line a 12-cup muffin tin with paper liners and set aside.
- Next, prep the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Mix well. Pour the melted butter over the mixture and, using your hands, gently mix until the crumbs are fully coated and the mixture holds together when pressed.
- Divide the crust evenly among the 12 muffin cups. Firmly press the crust down into the bottom of each cup using a measuring cup, small jar, or your hands. (I used a small mason jar.) Set aside.
- Then make the filling. In a large bowl, combine the softened cream cheese, sour cream, and sugar. Beat with an electric mixer until smooth and creamy. Add the eggs, vanilla, and heavy cream, and beat until fully combined.
- Spoon the cheesecake mixture into the muffin cups, doing your best to divide it evenly between all 12 cups.
- Smooth the tops by gently jiggling the pan. Then bake for 18–20 minutes or until set. The centers should still be slightly jiggly but set.
- Cool to room temperature, then transfer the muffin tin to the fridge and chill for 4–6 hours or overnight.
- Once chilled, remove the paper liners and place the cheesecakes on a plate. Spoon about 1 teaspoon of sugar on top of each cheesecake. Then, using a kitchen torch, carefully caramelize the sugar until it turns golden brown and forms a crispy layer.
- Serve immediately and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
